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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Sesame Noodles With Chili Oil And Scallions

July 11th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Queens, Side Dishes, Summer, Summer Recipes, Tips, Vegan, Vegetarian

Noodles with sesame and red pepper flakes

When we think of summer, we think about carefree days at the beach and quiet evenings watching the sunset. However, most of us still have to wake up with the sun and dress for war  in our uniform of choice. Whether we are toiling the fields or operating the machine that is the vehicle to our sustenance, we are all fighting our own windmills*.

For the more difficult days, when you thought you might not survive; there is nothing like a simple meal to enjoy in celebration of the fact you made it home from the battle field alive.

*Don Quixote de La Mancha, Chapter VIII, Cervantes

 

 

Ingredients

4 scallions, whites and greens separated, thinly sliced. Save the greens for garnish.
1/2 cup coconut oil
1 teaspoon crushed red pepper flakes
2 teaspoons sesame seeds
12 ounces thin ramen or vermicelli noodles or angel hair pasta
Kosher salt
1/4 cup tahini (sesame seed paste) ok to sub with peanut butter if you are not allergic
1/4 cup unseasoned rice vinegar
3 tablespoons Tamari soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey

Cook scallion whites, vegetable oil, red pepper flakes and sesame seeds in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes; let chili oil cool in saucepan.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Whisk tahini, vinegar, soy sauce, sesame oil, honey  and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

adapted from bon appetite

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